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Sadza (Zimbabwean Corn Porridge)

Sadza is also known as pap, nsima, or ugali in different regions. It's a simple and hearty maize porridge that's often served as a staple food. It’s a popular recipe in Zimbabwe

Source and licence

"Sadza (Zimbabwean Corn Porridge)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sadza_(Zimbabwean_Corn_Porridge), revision 4517865), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sadza_(Zimbabwean_Corn_Porridge)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517865

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Zimbabwe. Associated with Zimbabwe by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Bring the water to a boil in a large pot.
  2. In a separate bowl, mix the maize meal with the cold water. Stir until you have a smooth, lump-free paste.
  3. Once the water in the pot is boiling, gradually add the maize paste into the boiling water while stirring continuously. This is crucial to prevent lumps from forming.
  4. Continue stirring the mixture vigorously with a wooden spoon or spatula. It will start to thicken.
  5. After a few minutes of stirring, reduce the heat to low.
  6. Cover the pot with a lid and let the sadza simmer on low heat for about 20–30 minutes. Stir occasionally to prevent it from sticking to the bottom of the pot.
  7. Add more water or maize meal as needed to achieve your desired consistency. Some prefer a thick, stiff sadza, while others like it softer.
  8. Season with salt to taste and continue to cook for another 5–10 minutes, stirring occasionally.
  9. Once the sadza has reached your preferred consistency and is cooked through, remove it from the heat. It should be smooth, stiff, and free from any raw taste of maize.